Baked Eggplant with Tahini Buttermilk Dressing

Going through my eggplant (and middle eastern inspired) phase. In my opinion, nothing pairs more harmoniously with eggplant than the creaminess of rich tahini. Seeing I still had a carton of buttermilk sitting in my fridge waiting to expire, I decided to put it to good use to create a tahini-buttermilk sauce to dress some baked eggplants rounds. For those who want a more substantial dinner (i.e. some meat) for dinner as well, the best way to complement this tahini dressed eggplant side dish quickly is by grilling some rosemary lamb chop(s). Mmm…just writing this at midnight is making me hungry!

NB: You can adjust the thickness of this tahini-buttermilk dressing by tinkering with the wet ingredients (and can even transform it into a creamy spread that pairs beautifully with sourdough/rye toast).